The easiest vegan Pumpkin pie you’ve ever made

I’ve always been a little hesitant when it came to pumpkin pies. I love pumpkin in savory dishes but having it in a pie? Well, this year I thought I’d give it a go and created THE easiest vegan Pumpkin pie you’ve ever made!

I think the part that takes the longest is steaming the pumpkin. But at that time you can easily prepare the crust. This is a super simple vegan crust made with flour and vegan butter. Guess there are tons of them on Instagram. I also tried it with coconut butter but personally liked the taste better with vegan butter.

For the spices, I added cinnamon and cardamom but feel free to go crazy and add whatever you think matches this pie. I actually think that a thin dark chocolate layer over the crust would be magic. But hey this is just a chocaholic talking so don’t take me for serious 😉

If you have time I recommend making this vegan Pumpkin pie asap or at least before Halloween ;), otherwise you can save the picture below to your Pinterest Board and find the recipe later 🙂 You can find me under my name Vanillacrunnch if you are interested in seeing my Pinterest boards for inspiration

I am looking forward seeing your creation on Instagram (Tag me @vanillacrunnch ) or you can use the hashtag #bakingwithvanillacrunnch or and leave a comment here and put a smile on my face.

5.0 from 2 reviews

The easiest vegan Pumpkin pie you've ever made

 

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Prep time

30 mins

Cook time

45 mins

Total time

1 hour 15 mins

 

Serves: 8

Ingredients

• CRUST
• 1½ cup plain flour
• ½ cup vegan butter + more for greasing the pan
• 1 tbsp sugar
• ½ tsp salt
• ½ cup ice water
• FILLING
• 2 cups steamed pumpkin
• ¾ cup coconut milk
• ½ tsp Agar-Agar
• ¼ cup cornstarch
• ¼ cup maple syrup
• ½ cup brown sugar or coconut sugar
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp cardamom

Instructions

1. Steam the pumpkin until soft
2. While the pumpkin is steaming, prepare the crust by combining all the ingredient to a homogenous dough. I always make this with my hands put feel free to use a machine. Press the dough into a round pan (6-inch makes a higher pie with a thicker crust and 8-inch a flatter pie with a thinner crust; I tried and liked both)
3. Put into the freezer until the filling is ready.
4. Preheat the oven to 350F
5. Heat the coconut milk with the agar-agar until boiling.
6. Add all the ingredients for the filling plus the coconut milk- Agar-agar mixture to our blender and blend until well combined.
7. Fill over crust and bake for about 45-50 minutes.
8. Let cool down and place in the fridge for about 4 hours with a plastic wrap on top.

3.5.3251